Coat the outside of the potatoes with grease/oil using your hands, and bake for 30-35 minutes on a baking sheet. The potatoes need to be crisp on the outside, yet soft on the inside (a fork should poke through easily).

When potatoes have cooled, slice in half vertically. Using a large spoon, carefully scoop out the inside of the potato making a “bowl” with the skin*. Leave a sturdy enough “lip” (about ¼-inch thick) so the potato can hold the filling.

Place potato skins back on the baking sheet, skin-side down. Brush melted butter on the inside of the potatoes. Bake 6 more minutes, flipping them over halfway through baking. You want to ensure the outsides are crispy.

Flip back over (skin-side down), and sprinkle cheese and crumbled bacon in each potato. Salt and pepper generously. Bake for another 5 minutes until cheese is melted and edges are crispy.

Immediately sprinkle on green onions, and serve with cold sour cream for dipping.

*Keep the inside of the potatoes for later use – perfect for mashed potatoes, potato soup, etc.